Total Time
15mins
Prep 15 mins
Cook 0 mins

A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.

Ingredients Nutrition

Directions

  1. Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
  2. In another sauce pan melt butter; blend in flour, salt and pepper.
  3. Add milk, cook until thickened.
  4. Stir sauce into undrained vegetables.
Most Helpful

This is the perfect side dish for roast chicken, stuffing, and mashed potatoes. My family really liked it just as it was written (even though I forgot to put the carrots in...); the rosemary seems to take a little of the "edge" off the celery taste, which is a good thing. In researching recipes for an Amish version of creamed celery, I found out that since all Amish weddings take place in the month of November, this dish is a staple at the wedding meal. Celery is abundant in their fields at that time, so it really IS a good way to use up celery! Excellent recipe; we'll be making it many more times!

Artboy34 April 04, 2011

Like the other reviewer I did sautee an onion and I added some minced garlic in the butter before making the sauce. I used fresh rosemary (which I love) and served it over pasta topped with some grated parmesan. Wonderful! Made for Spring PAC 2011.

mama smurf March 19, 2011

Delicious! I sauteed an onion in the butter before making the sauce and left out the carrot. Then I added some leftover roquefort to the sauce and served over pasta. I always love a meal where I have everything already on hand. Thanks for sharing!! I will make this again.

Allie 1123 March 15, 2010